Serves 2

• 2 tbsp olive oil
• 25g butter
• 2 beef fillet steaks
• 2 slices of Haggis (optional)
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• 2 shallots, finely chopped
• 300 ml port
• 3 beef stock cubes
• 2 tbsp honey
• (1 tsp Corn flour)

1. Preheat oven to 220C. Put butter and oil in a frying pan and turn heat up high. When bubbling, sear the steaks for 3 minutes each side.
2. Turn off the heat and transfer the steaks to an ovenproof dish. Keep the juices in the frying pan for later. Roast  the steaks for 10 mins – med/rare, 15 mins – med/well or 20 mins – well done.
3. (If using haggis, place it in the same dish to roast alongside the meat.)
4. 10 minutes before the end of meat time, make the sauce. Heat the meat juices on high until almost bubbling and add the shallots. Cook for 3 mins.
5. Add 150ml of the port and let it reduce and thicken, stirring occasionally.
6. Add 100 ml of boiling water to the crumbled stock cubes and stir well. Add the remaining port to the stock and pour into the shallots, stirring. Add the honey and only thicken with the corn flour + a little water if the sauce is not a thick-ish consistency. Once nearly boiling, turn to a low heat.
7. Remove the steaks (and haggis) from the oven. Place the steak on the plates (with haggis on top) and top with sauce to serve.

If you are using haggis, cut two thick slices from a whole haggis, leaving the outer plastic on. Remember to remove the plastic when serving by cutting through it with a knife and peeling off.